首页|期刊导航|生物质资源与工程（英文）|Cellulose nanofibrils-stabilized legume protein-based pickering emulsions for capsaicin delivery:Fabrication,characterization,and encapsulation mechanism exploration
生物质资源与工程（英文）2025，Vol.10Issue(4)：560-575,16.DOI:10.1016/j.jobab.2025.09.004
Cellulose nanofibrils-stabilized legume protein-based pickering emulsions for capsaicin delivery:Fabrication,characterization,and encapsulation mechanism exploration
Cellulose nanofibrils-stabilized legume protein-based pickering emulsions for capsaicin delivery:Fabrication,characterization,and encapsulation mechanism exploration
摘要
关键词
Capsaicin/Cellulose nanofibrils/Chickpea protein isolate/Bioaccessibility/Hydrogen-bonding network/Molecular dynamic simulationKey words
Capsaicin/Cellulose nanofibrils/Chickpea protein isolate/Bioaccessibility/Hydrogen-bonding network/Molecular dynamic simulation引用本文复制引用
Jinpeng Zhu,Yunhao Lu,Yumeng Xia,Qiang He..Cellulose nanofibrils-stabilized legume protein-based pickering emulsions for capsaicin delivery:Fabrication,characterization,and encapsulation mechanism exploration[J].生物质资源与工程（英文）,2025,10(4):560-575,16.基金项目
The authors appreciate the assistance of National Natural Science Foundation of China(No.32201998),Key Food Program of Sichuan Province(No.20ZDYF0004),and Sichuan Science and Technology Program(No.2025YFHZ0179).This work was also supported by China Agricultural University-Sichuan Advanced Agricultural & Industrial Institute. （No.32201998）
